Crusted Fresh Herbed Rack Of Lamb With Potato Leek Gratin And Roasted Garlic Sauce
Serves: 6
Graciela O'Reilly
1 January 1970
Based on User reviews:
51
Spice
42
Sweetness
49
Sourness
43
mins
Prep time (avg)
5
Difficulty
Ingredients:
4 small
Leek (white part only)20 cloves
Garlic (peeled)1
Salt1
Nutmeg3 tbsps
Olive Oil1 cup
Dijon Mustard1 cup
White Wine (dry)1 tbsp
ButterDirections:
1
For the Gratin: Preheat the oven to 350 degrees F
2
Slice the potatoes into 1/4-inch slices
3
Slice the leeks into thin circles
4
Mix the butter and the garlic together and set aside
5
Season the cream with salt, white pepper, and nutmeg
6
Layer the potatoes, the leeks, the garlic butter, and then the cream, alternating until the potatoes are lightly covered with the cream
7
Bake for 30 minutes
8
For the Lamb: Sear the lamb in olive oil in a roasting pan until golden, fat side down first
9
Remove and allow to rest for 5 minutes
10
Brush the mustard onto both sides of the seared lamb
11
Season with salt and pepper
12
Mix together all of the herbs
13
Dredge both sides of the lamb in the herbs, pressing lightly so the herbs adhere
14
In the same roasting pan the lamb was cooked in, add the 20 cloves of garlic and place the lamb on top
15
Cook in the oven for 15 minutes or until medium-rare
16
When cooked remove the lamb from the roasting pan and wrap in aluminum foil to rest
17
Place the roasting pan on top of the stove over medium heat
18
Remove the garlic and set aside
19
Discard all the fat
20
Add the thyme, white wine, and the stock and reduce by half
21
Place half of the roasted garlic in a blender
22
Add the reduced stock and wine mixture and puree until smooth
23
Add the tablespoon of butter and pulse to incorporate
24
Season with salt and pepper
25
To Serve: Place a large scoop of the gratin in the center of a plate
26
Slice the lamb every two chops and place on top of the gratin
27
Pour the sauce over the lamb and garnish with the remaining roasted garlic and your favorite seasonal vegetables